Pasta with Roasted Red Pepper Sauce

This is by far my favorite new recipe I've made in the last few months. Such an amazing, rich flavor - so yummy!

3 whole red bell peppers

2 Tbls pine nuts

2 Tbls olive oil

1/2 medium onion, finely diced

2 garlic cloves, minced

1/2 cup heavy cream

flat leaf parsley, finely minced

fresh parmesan, grated or shaved

1/2 lb - 1 lb pasta (we like bowties)

1) Roast red peppers: place on foil-lined baking sheet in 450 oven. Roast for 15 minutes, turn over, then roast for 15 more minutes. Remove from oven and place peppers in a ziploc bag to allow to sweat for about five minutes. Peel the charred skins off and remove seeds. Set aside.

2) Lightly toast pine nuts in a skillet.

3) Puree peppers with pine nuts until smooth. Set aside.

4) Cook pasta according to package directions.

5) In a skillet over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of kosher salt. Pour in cream and stir to combine. Taste and salt more if needed. Add cooked pasta and then stir together.

6) Place pasta into a bowl, top with chopped parsley and plenty of fresh parmesan.